Light, fluffy pancakes made without eggs or baking powder, tailored for those managing chronic kidney disease, high blood pressure, and diabetes.
Ingredients
or1 cup of wheat flour, white, all-purpose, unenriched (125 g)
or1 tbsp, flaxseed ground/ meal (10 g)
or1 teaspoon of cinnamon, ground (3 g)
or1/2 tsp of vanilla extract (2 g)
or2 tsps of sweetener, syrup, agave (14 g)or1.5 tsps of sugar, turbinado (7 g)
or1/2 cup of beverages, almond milk, unsweetened, shelf stable (131 g)
or1/4 cup (8 fl oz) of spring Water (63 g)
or1 tablespoon of oil, hazelnut (14 g)or14 drops of oil, grapeseed (13 g)or1 tablespoon of oil, almond (14 g)
Preparation
1.
In a medium bowl, mix flour, flaxseed, and cinnamon.2.
In a separate bowl, whisk together almond milk, water, vanilla, and agave/sugar.3.
Combine wet and dry ingredients until just blended. Do not overmix.4.
Lightly oil a nonstick skillet or griddle over medium heat.5.
Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges are dry.6.
Flip and cook the other side until golden brown (2–3 minutes per side).7.
Serve with fresh berries or a drizzle of honey (if permitted by nutrition).
